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8 ratings, avg : 4.13

Incredibly flavourful and deliciously moist banana bread. Super easy to make, without fancy schmancy ingredients, this may well become your go-to banana bread recipe.

I say fancy schmancy, assuming that everyone has olive oil on hand at home and that this isn’t something of a luxury. You’ll have to forgive me for that, I do live in Greece after all. To be honest I’ve no idea if olive oil occupies a permanent spot in your cupboard or not. I hope it does, as I use it very often in my recipes. It’s definitely worth having, but if it’s really expensive, limit its use to raw dishes (like salads) or baking (when called for obviously). In baking you can usually taste it, so it’s best when its flavour is very very discreet, so small quantities are the trick. I mean, an olive oil-flavoured cake is not particularly appealing is it? (unless there is some feta and tomato in the same cake). It shouldn’t interfere; just lend a delicate fragrance to the end result. This is exactly what happens here, with this banana bread. I used to make it with melted butter, and it was really good, but I think I’ll stick with the olive oil version in future. I find cakes with oil keep better, as they stay moist for longer.

One more thing about the “fancy schmancy” ingredients. Most of my recipes do have them. I am a fan of fancy schmancy. It’s just that sometimes, an all-time classic, in all its glorious simplicity, is much much better. This is one of those times.


200 gr (1 & 1/3 cups) all purpose flour

170 gr (2/3 cup) white sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

2 eggs

4 Tbs (1/4 cup) olive oil

1 tsp vanilla extract

300gr bananas (2 medium/large sized), super ripe

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They have to be super ripe, i.e. well blackened and very soft. As they ripen, bananas release their natural sugars and thus become sweeter. And better for baking. These here in the photo? Not ready yet.
Step 1

Lightly grease a 25cm loaf tin and line it with baking paper so the ends come over the sides. Preheat your oven to 160C fan assisted (180C conventional).

Step 2

In a large bowl whisk the flour, sugar, baking soda, salt and baking powder.

Step 3

In a separate bowl lightly whisk the eggs, then add the olive oil and vanilla extract and whisk again till incorporated. Break the banana into pieces over the bowl, and then mash with a fork so it mixes into the egg mixture. If you prefer you can mash the banana on a plate and then add it. Mix till fairly smooth (the banana doesn’t have to be super smooth, lumps are fine. Actually lumps are great.)

Step 4

Add the wet ingredients to the dry and fold in till you can’t see any flour. Put the batter into the tin and bake for 50 to 55 minutes or until a toothpick comes out of the centre clean or with a few dry crumbs on it.

Step 5

Let the banana bread sit in the tin for 5 minutes then turn out onto a rack till completely cool.

Note: I’ve added cup measurements because I’ve been asked to quite often. However, I strongly advise using the weight measurements as they are always much more accurate. This is important in baking.
8 ratings, avg : 4.13

So, what do you think? Leave me a comment!


  • Reply

    This banana bread looks seriously incredible. I usually make my banana breads on butter but must try your olive oil version. It looks so moist & delicious.

    • Reply

      I always used butter too, which I melted and added to the wet ingredients. I’m glad I tried the olive oil, I think it works much better here! Let me know if you try it!